Why You’ll Love This Recipe
There’s nothing I love more than an easy weeknight chicken dinner recipe, and this one is a flavorful new favorite at my house. My kids and I are big fans of coconut milk based curry dishes, so I was pretty sure this would be a hit. I was not disappointed.
- Rich and Creamy Sauce: The combination of coconut milk and heavy cream creates a luscious, flavorful sauce that’s comforting without being too heavy.
- Easy Enough for Weeknights but Fancy Enough for Guests: I call recipes like this “easy but elegant,” which means they’re great for busy nights or casual entertaining.
- Versatile Pairing Options: Serve this over rice, noodles, mashed potatoes, or with warm naan to soak up every drop of that amazing sauce.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Creamy Coconut Lime Chicken
Chicken breasts are simmered in a slightly spicy coconut milk based sauce in this quick and easy weeknight dinner the whole family will love!
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Servings: 4 -6 servings
Calories: 453kcal
Ingredients
- 4-6 chicken breasts boneless, skinless
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 red bell pepper diced
- 2-3 cloves garlic minced
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon turmeric
- 1 13.6 oz. can coconut milk
- 2 tablespoons lime juice
- 1/2 cup heavy cream
- 1-2 tablespoons chopped fresh cilantro
Instructions
- Season 4-6 chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
- Add the 1/2 cup diced onion, 1 red bell pepper, diced and 2-3 cloves garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
- In a small bowl, whisk together the 1 cup chicken stock and 1 tablespoon cornstarch. Add to the skillet, along with the 1/4 teaspoon red chili flakes and 1/2 teaspoon turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
- Stir in the 1 13.6 oz. can coconut milk and simmer for another 3-5 minutes. Stir in the 2 tablespoons lime juice and 1/2 cup heavy cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with 1-2 tablespoons chopped fresh cilantro before serving.
Nutrition
Serving: 1g | Calories: 453kcal | Carbohydrates: 9g | Protein: 41g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 211mg | Fiber: 1g | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Pairings
I usually serve this chicken with some kind of rice on the side. My Crispy Basmati Rice is a family favorite, and you can never go wrong with a simple coconut rice. If you’d like to add something fresh to your meal, a Traditional Afghan Salad or my Simple Israeli Salad are both great options.
Recipe Tips
- Full-fat coconut milk works best: You can use light coconut milk, but I prefer to go all out and use full-fat because it gives the dish richer texture and better flavor.
- Don’t overcrowd your pan: If your skillet is small, brown the chicken in batches. Overcrowding can cause the chicken to steam instead of sear.
- Whisk the cornstarch well: Make sure the cornstarch is fully dissolved in the chicken stock to avoid lumps in your sauce.
- Simmer gently–don’t boil: Once you add the coconut milk and cream, keep things at a gentle simmer to prevent curdling or separation.
Storage and Reheating
- Refrigerator: Cool then store in an airtight container for up to 3 days.
- Freezer: You can freeze this dish for up to 2 months, but note that the creamy sauce may separate when reheated.
- Reheating: I prefer the stovetop for warming up this chicken. Reheat gently over medium-low heat, stirring often. Add a splash of chicken broth or cream to loosen the sauce if it seems to thick.
Variations & Fun Twists
- Coconut Lime Shrimp: Replace chicken with peeled shrimp and simmer just until they’re pink and cooked through (about 3–5 minutes).
- Add some chickpeas: Add a can of drained chickpeas for a protein boost and heartier texture. You can also swap out the chicken for chickpeas for a vegetarian friendly version.
- Tropical Twist: Stir in some pineapple chunks near the end of cooking for a sweet and tangy flavor combo.
- Thai-inspired: Add a tablespoon of red curry paste with the garlic and onions for a big flavor boost!
37 comments
Michelle Maffey
this is so good and i added lime kafir leaves which makes it even more delicious.
Keli
Made this tonight and it was actually pretty bland, even with a chopped jalapeño added in. It also doesn’t taste like coconut or lime which was sad . I feel like with a few tweaks though it would be .
Cricket
This recipe looks similar to a fish dish I had in Roaton. Honduras. It hah Sliced peppers and onions over fish with coconut cream and lime. They served it with sauted chayote.. I always wanted to make it and I will try it with this recipe.